Eggs in mustard sauce

Name: Eggs in mustard sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 Eggs; 1 collar Spring onions; 1 TEASPOON Oil; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 1/2 l Vegetable broth; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS medium hot mustard; 3-4 Tbsp White wine; 1 TEASPOON pink berries; 1/2 Beet Cress

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

8 Eggs
1 collar Spring onions
1 TEASPOON Oil
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
1/2 l Vegetable broth
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS medium hot mustard
3-4 Tbsp White wine
1 TEASPOON pink berries
1/2 Beet Cress

Directions

1
Boil eggs hard in about 10 minutes, rinse with cold water, peel and halve. In the meantime, clean and wash spring onions for the sauce and cut them into thin rings. Fry in hot oil.
2
Heat the fat and sweat the flour in it. Add stock and cream while stirring constantly and bring to the boil. Season to taste with salt, pepper, mustard and white wine. Serve mustard sauce and halved eggs sprinkled with spring onions, pink berries and some cress.